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Plantain Mole Enchiladas

This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 442kcal
Author Dora Stone



  • 1 Chile ancho, dried seeded
  • 1 Chile guajillo, dried seeded
  • 2 tsp. Sesame seeds, raw
  • ½ in. Mexican Cinnamon stick
  • 1 Clove whole
  • ¼ Onion white
  • 1 Garlic clove
  • 1 Bay leaf
  • 5 cups Vegetable stock
  • 1 piece Mexican chocolate (see note)
  • 1 jar (8.25 oz.) Doña Maria mole paste
  • 1 tbsp. Peanut butter unsweetened
  • 12 Corn tortillas

Plantain Mash

  • 2 Plantains green, peeled and cut into 1 in. slices
  • 4 Garlic cloves minced
  • 1 tbsp. Olive oil or vegetable oil
  • 1 cup Vegetable stock



  • Boil water in a small pot.
  • Set a comal or cast iron pan to medium-high heat and toast the chiles, sesame seed, onion, and garlic for 2 – 3 min, and set aside. (We do not want to burn them.)
  • Place the chiles in boiling hot water and let simmer for 10 min. Drain.
  • In the blender, process the soaked chiles, sesame seed, onion, garlic, cinnamon stick, bay leaf, and 1 cup of vegetable stock, until smooth.
  • Add the chocolate, mole paste, peanut butter, and 2 cups of vegetable stock to the chile mixture and blend until smooth. Strain and set aside.
  • Add the mole to a large pot set to medium heat and bring to a simmer. Add 1 or 2 cups of vegetable stock to adjust consistency to your liking. Simmer for 7 minutes. Stir often. Season to taste.

Plantain Mash

  •  Boil water in a small pot. Add plantain slices, and boil for 20 min. or until fork tender.
  • Remove from pot and mash with a fork, set aside.
  • Heat 1 tbsp. of oil in a small sauté pan to medium heat. Add minced garlic and cook for 1 min. Add mashed plantains and stir into the garlic.
  • Gradually add 1 cup of vegetable stock to the plantains. You can continue to mash them or stir them vigorously with a wooden spoon. Add enough liquid so that they reach the consistency of mashed potatoes. Season to taste. Set aside.


  • Wrap the tortillas in a moist paper towel and cook in the microwave for 1 min. or until they become flexible and you are able to fold them.
  • Fold tortillas in half and fill them with plantain mash. Place a spoonful of sauce on plate and place the filled tortillas in a row slightly overlapping each other. Pour enough sauce on top to coat them and sprinkle with sesame seeds.


* Mexican chocolate comes in round tablets that are divided into triangles. For this recipe use 1 triangle. Use hot vegetable stock to adjust the consistency of the mole.


Calories: 442kcal | Carbohydrates: 82g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1480mg | Potassium: 855mg | Fiber: 11g | Sugar: 25g | Vitamin A: 4315IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 3mg